Pork Vindaloo Curry

Pork Vindaloo Curry is a spicy and tangy dish that combines tender pork with a rich, flavorful sauce infused with vinegar and spices. This authentic Indian recipe is perfect for a hearty dinner, delivering both warmth and zest in every bite.

Ingredients

• Pork shoulder - 400 grams, cut into 2.5 cm cubes
• Onion - 1 medium (about 150 grams), finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch piece, minced
• Tomato - 1 medium (about 100 grams), chopped
• Vinegar - 2 tablespoons (apple cider or white vinegar)
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Red chili powder - 1 tablespoon (adjust to taste)
• Salt - 1 teaspoon (adjust to taste)
• Cooking oil - 2 tablespoons
• Water - 200 milliliters
• Cilantro - for garnish

Steps

1. In a dry skillet, toast mustard seeds and cumin seeds over medium heat until fragrant, then grind them into a powder.
2. In a large bowl, combine pork cubes with vinegar, ground spices, turmeric, red chili powder, and salt. Marinate for at least 30 minutes.
3. Heat oil in a large pot over medium heat. Add chopped onions and sauté until they are golden brown.
4. Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant.
5. Add the marinated pork to the pot and cook until browned, about 5-7 minutes.
6. Mix in chopped tomatoes and cook until they soften, about 5 minutes.
7. Pour in water, bring to a boil, then reduce heat to low and cover the pot. Simmer for 30 minutes or until the pork is tender.
8. Adjust seasoning if necessary, and serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 36 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Contains spices like turmeric and ginger, which have anti-inflammatory properties.

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